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I eat kale almost every day in some form or another – it is one of my favorite leaves, and so good for you. Not only is it a great source of fiber, it is rich in calcium, magnesium, and many vitamins including beneficial antioxidants A, C and K. I like it cooked too, but fresh it is super crunchy and makes any salad yummy.

This salad is great the day it’s made, and makes really good left-overs for a couple days afterward if kept chilled.

INGREDIENTS

dino kale, one small bunch {about 4 leaves}

curly kale, one bunch {about 5 or 6 leaves

red onion, 1 meduim, chopped

fresh garlic, 3 cloves, pressed

sun-dried tomatoes, 3 ounces

daikon radish, 1 medium

capers, 3.5 ounce jar

raw sesame seeds, about 3 tablespoons

olive oil, about 4 tablespoons + 1 tablespoon for sautéing

red wine vinegar, 3-4 tablespoons

Juice from 1/2 lemon

fresh ground salt and pepper

METHOD

Chop the kales and mix together in a large bowl, then set aside.

Heat 1 tablespoon of olive oil in a skillet and sauté the onion and garlic just until tender. Put them into a small bowl and then in the refrigerator to cool.

Bring about 2 cups of water to boil in a small saucepan, then turn off the heat and add the dried tomatoes. Let them soak in the water for about 10 minutes, then drain and chop them. Add them to the kales.

Chop the daikon into 1/4 inch cubes, and add to the kale along with the capers (drained), sesame seeds, and once cool, the cooked onion and garlic.

Dress the salad with the olive oil, vinegar, lemon juice, salt and pepper. My measurements for these are approximations, so use them to your taste. A few sprinkles of cayenne pepper is nice too, but not required. Mix well to coat everything.

This is the perfect spring or summer salad to take along with you to a potluck (this one went with me to my nephew’s birthday party), or to eat as part of a light lunch or dinner. It has many contrasting flavors, and lots of fresh, good-for-you ingredients.

As with all of my recipes, the measurements are approximate. Use what you like in the amounts your taste buds prefer.

INGREDIENTS

Brown Rice, 3 Cups

Vegetable Broth

Raw Sunflower Seeds, 1 Cup

Kale, chopped, 2 Cups

Cucumber, 1 Medium, quartered and sliced

Italian Parsley, finely chopped, 3 Tablespoons

Kalamata Olives, pitted and quarted, 1 Cup

Sundried Tomatoes, chopped, 5 ounces

Ground Coriander, 1 1/2 teaspoons

Juice from 1/2 Lemon

Olive Oil, 4 Tablespoons

Red Wine Vinegar, 3 Tablespoons

Garlic, 2 cloves, minced

METHOD

Cook 3 cups of brown rice in vegetable broth according to your rice cooker’s instructions, or to those on the rice package if you’re using the stove top. When the rice has finished cooking you will want to allow it to cool in the refrigerator for at least an hour.

Toast the sunflower seeds in a skillet with a few grinds of salt until the seeds are lightly golden, about 5-7 minutes.

When the rice has sufficiently cooled, mix in the seeds, kale, cucumber, parsley, olives and tomatoes.

Season further with a little salt and pepper if you like, and return the salad to the refrigerator until you’re ready to serve. Depending on how long the salad is in the fridge, you may want to add a little more oil and vinegar before serving, as the rice will absorb some of it during the chill.